JPH0571220B2 - - Google Patents

Abstract

A dry food product reconstitutable with cold or hot aqueous liquid to a pulpily structured fruit sauce, soup, juice, compote, concassée, savoury vegetable-containing soup or snack meal containing added starch and, optionally, further consistency - and/or structure-imparting components as well as at least one taste-and/or flavor imparting dry vegetable and/or fruit component (fruit substance), is characterized in that the added starch consists at least partially of cold-swelling leguminous pre-gelatinized starch.

Description

[Detailed description of the invention]

The invention relates to dry foods having a pulp-like structure that can be reconstituted with hot or cold aqueous liquids to produce fruit sauces, fruit soups, fruit juices, compotes, concassées, savory vegetable soups or snack meals. containing added starch and optionally further consistency and/or structure imparting ingredients and at least one taste and aroma imparting dried vegetable and/or fruit substance ingredient (fruit substance). The present invention relates to the above-mentioned dried food product, and also relates to a method for producing the above-mentioned food product. Dry foods of the type described here have been known for several decades and have long since shown a quality which, as far as taste is concerned, is in principle quite acceptable, and which can be used at home by housewives. Only slight differences are recognized, which may or may not be any different compared to the quality of the corresponding drink or food or food ingredient prepared from fresh ingredients. However, cooked products made from these well-known dry foods are generally characterized by a smooth, uniform structure, which is often considered highly desirable in practice.
For when the housewives themselves prepare this kind of soup, sauce or similar in the kitchen from fresh ingredients, such smoothness is essentially attributable to the starch added to the food. This is because the intention is clearly to obtain a cream-like consistency. Added starches used for this purpose include so-called natural starches, i.e. starches that are simply isolated from plants and exist in pure form and require a heating step to gelatinize, so-called pregelatinized starches. This includes cold-swellable starches which can be produced in different ways, the most commonly used being that the starch is either pregelatinized and dried on rolls at the same time or pregelatinized in a separate step. The roll is gelatinized and then subjected to the next roll drying.
This is a drying method. However, in some cases, such as when cooking original home-made tomato sauces, hot apple sauces and hot apple compotes or "potage", housewives today use the corresponding soups, sauces, etc. prepared from dry foods. Intend and achieve a pulpy texture or structure that is essentially a sensory quality criterion that is lacking. Of course, experts who have been aware of this shortcoming for some time have been able to combine it with aqueous liquids in a number of different ways to prepare more or less finely puléed vegetables or fruits of the type in question, such as "tomato conkatuse". Attempts have been made to develop dry foods that yield juices, sauces, soups, etc. with a similar pulp-like structure, but no solution satisfactory in all respects has yet been found. In particular, the “non-starch components” of this type of dry food,
A gelatinized, cross-linked and/or high allose-containing powdered starch product is added and the above mixture is heated to at least 72°C to swell the starch particles.
Attempts to solve the above problem by heating up to
3579341 and 3650770), or a gelatinizable starch in which the tomato solids and starch-to-water ratio are selected to allow only limited or partial gelatinization of the starch particles. Proposals to produce a dry product for "tomato drinks" by subjecting an aqueous mixture with substances to a roll drying process (see US Pat. No. 4,031,266) have met with only moderate success at best. It turned out that. The only truly satisfactory solution to this problem known to date is preferably by impregnating or incorporating fruit substances into the starch matrix during the manufacture of the starch sponge, at least as part of the added starch. is based on the proposal to use a so-called "starch sponge" which is charged (see German Patent No. 2938596). When reconstituted with a hot aqueous liquid, these known dry foods yield in fact sauces, soups, juices or compotes with an excellent pulp-like structure, thus providing in themselves a complete solution to the above-mentioned problem. However, they have the following drawbacks: (a) The production of starch sponges is time consuming and relatively expensive. (b) The cooking stability of starch sponge is limited; the longer it is cooked, the more it gradually changes back to a normal starch paste, so that the initially obvious pulpy texture becomes progressively weaker and finally Disappear. (c) Restoration with cold aqueous liquids is often gradual and incomplete. One object of the invention is therefore to eliminate the drawbacks of the prior art and in particular to produce a mold equal to the best of known products, namely the above-mentioned type containing added starch at least partially in the form of a starch sponge. dry food. Soups, sauces, compotes, etc., prepared from the products of the invention, are the structure of foods prepared from fresh vegetables and/or fruits by homemakers without auxiliary measures, even by experts. Not only do they exhibit a pulp-like structure or texture that is almost indistinguishable from or texture, but they are also superior to starch sponge-containing products with regard to the cooking stability of their structure and the rate of reconstitution in cold aqueous liquids. Furthermore, the present invention provides a method of producing a dry food product that is less expensive compared to producing a corresponding product based on starch sponge. This object of the invention is obtained by drying gelatinized legume starch under "mild" conditions, for example by roll drying a suspension of natural legume starch. In some cases, the pregelatinized starch of the legumes is rehydrated in an aqueous liquid, not to a smooth starch sol or gel, but to a pulp-textured paste with a conkatose-like structure. This was achieved based on this surprising discovery. Yet another finding is that even in cold aqueous liquids, the reconstitution is clearly more rapid and more complete compared to starch sponges, and that their structure is more stable during cooking compared to that of starch sponges. Remains stable. Accordingly, the present invention provides the preparation of fruit sauces, soups, and fruit sauces with a pulp-like structure using cold or hot aqueous liquids.
Dry food product which can be reconstituted into juice, compote, confectionery, aromatic vegetable-containing soup or snack meal, containing added starch, optionally further ingredients imparting consistency and/or structure and at least one In dry foods containing dried vegetable and/or fruit ingredients (fruit matter) imparting a seed taste and/or aroma, the added starch is at least partially cold-swellable leguminous pregelatinized starch. The present invention relates to the above-mentioned dry food, characterized in that it consists of: As is generally known, gelatinization "under mild conditions" as described above refers to gelatinization of a highly concentrated aqueous starch dispersion under high temperature conditions, that is, without being exposed to large shear forces. Practically 100 during the process
By this we mean conditions similar to those normally present in roll drying, at a temperature not exceeding 0.degree. C. and then dried on rolls heated with steam. The legume pregelatinized starch used according to the invention - at least in part - as added starch, in an aqueous medium and in the presence of finely dispersed fruit substances, is characterized in terms of organoleptic properties and Especially regarding the texture, it rehydrates easily even at room temperature, resulting in a product very similar to the corresponding fruit pulp concatenation, and does not lose such properties and texture even after prolonged cooking. Even when present in relatively small amounts, such starches impart pulpy texture properties according to the invention to the final product. Thus, in the simplest case, it is sufficient to partially replace the added starch normally present as a thickener in known dry foods by pregelatinized legume starch. It is also possible to add pre-produced legume pregelatinized starch to the remaining ingredients or preferably to convert the legume pregelatinized starch “in situ”. The degree of fibrousness and degree of texturing can be selectively varied within a wide range by appropriate selection of the particle size and amount of the legume starch component used, depending on the fineness of the texture. is proportional to the particle size and the degree of texturing increases as the particle size becomes larger, while the amount of legume pregelatinized starch remains constant. Certain texturing can also be achieved by adding as fruit material fruit pulp of suitable particle size, dried by freeze drying or similar structure preservation methods. However, this product component, which can optionally be used for the purposes of the present invention, is not only relatively expensive, but also is not suitable for use in itself, even if all fruit material is added in this form. It does not provide an excellent texturing effect comparable to that of the previously proposed legume pregelatinized starches. In principle, a pronounced texturing effect can be achieved by adding only a portion of the added starch in the form of legume pregelatinized starch. The remainder is then “regular” pregelatinized starch, naturally occurring starch and/or
Alternatively, it may preferably be added in the form of a starch sponge. In this regard, the distinctly better rehydration properties and higher cooking stability of legume pregelatinized starches in cold aqueous liquids compared to starch sponges obtained from other sources also contribute to legume pregelatinized starches. This is the characteristic of starch sponge. That is, for the purposes of the present invention, the legume pregelatinized starch may be wholly or partly in sponge form. Although legume starches with an amylose content of 50% by weight or higher do not pose any problems per se when used for the purposes of the present invention, they are neither necessary nor lower amylose. Pregelatinized legume starches with an amylose content of at most 50% by weight are therefore preferred. The proportion of leguminous swelling starch in the total content of added starch is limited insofar as the remaining added starch equally consists of a starch sponge that gives rise to a pulpy texture and/or further components that impart a pulpy texture to the dried product. At least 50 w/w of legume pregelatinized starch, unless it contains
% is suitable, at least 70 w/w% is preferred, and at least 85 w/w% is even more preferred. The most economical and at the same time most reliable method for producing pregelatinized legume starch suitable for the purposes of the present invention is the roll drying method of a dispersion of preferably granular legume starch. be. The content of legume prestarch is primarily (preferably 70 w/w% or more, and more preferably at least 85w/w%)
Therefore, preferred is a dry food product. The reconstitution properties of the pregelatinized legume starches to be used for the purposes of the present invention can be further improved by so-called conditioning, i.e. (heat treatment after drying), with optimum conditions ( It is to be noted that the time and temperature) will, of course, depend on the circumstances of the particular case and can be determined empirically by a specialist without any difficulty. When producing legume pregelatinized starch by roll drying, the conditioning step is
Preferably, it is carried out immediately after drying on the roll. The total content of added starch present in the dry food according to the invention is advantageously between 2 and 2, based on the total weight.
It is within the range of 98w/w%. Obviously, the preference within this range depends on the nature of the product. For example, for products containing tomatoes, the total content is preferably between 2 and 2, based on the total weight.
70w/w%, more preferably 3.5 to 50w/w%
And most preferably 5 to 25 w/w%. The texture-forming properties of the legume pregelatinized starch used in the dry foods of the invention are characterized by, inter alia:
Preferably 0.1 to 10mm, more preferably 0.15
from 0.2 to 8 mm, and most preferably from 0.2 to 6
mm, i.e. each starch particle (usually in flake form) passes through a sieve with openings of suitable width (upper limit) and is retained on such a sieve (lower limit). (value) depends on the preferably selected particle size. The fruit substance of the dry food product according to the invention can, as already mentioned, be present entirely in the form of fruit powder, but
Experience has shown that at most part of it in this way and/or in the form of freeze-dried fruit pulp;
And it has been shown to be even more advantageous to add it, preferably at least in part, sorptively bound and/or preferably incorporated into the starch matrix, e.g. in the form of a compound starch ( (see German Patent No. 2938596). Added starch suitable for the purposes of the present invention is not only starch in the literal sense of the term, but also starch as it is commonly used in home cooking, for example especially known as flour equivalents rich in starch. It may also be a starchy substance. According to the experience gained to date, any type of legume starch can in principle be used for the purposes of the present invention. Phaseolus vulgaris, Phaseolus mungo, (radiatus),
Vigna radiata), Phaseolus chrysantus,
Phaseolus aconitifolius
aconitifolius), Phaseolus lunatis, Dolichos lablab, Dolichos biflorus, Visia fuaba L.
(Vicia faba L.), Psophocarpus tetragonoglobus,
Cicer arietum, Cajanus cajan, Vigna unguiculata (sinensis),
Pisum sativum L. and/or Lens culinalis
Particularly well suited for the purposes of the present invention is legume pregelatinized starch derived from A. culinaris. As already mentioned, it is sufficient to simply add pregelatinized legume starch of appropriate particle size to the dry food product. However, most often so-called formulated legume pregelatinized starches, i.e. one or more other formulation ingredients, in particular fruit substances, are impregnated, for example legume pregelatinized starch, with a solution or dispersion of the ingredients in question. or preferably, a pregelatinized legume starch incorporated by roll drying an aqueous mixture of legume starch and the product ingredients to be incorporated therein, optionally mildly gelatinized. It is advantageous to use Preferred for the purposes of the invention are in particular at least 5, preferably at least 20 and even more preferably 50w/
A dry food product containing w% fruit material in the form of a blended legume pregelatinized starch and optionally a blended starch sponge. Particularly preferred are formulated legume pregelatinized starches containing 10 to 95% w/w, preferably 25 to 80% w/w and particularly preferably 35 to 65% w/w of starch. Regarding the types of fruit substances to be mixed into the dry food of the present invention, the fruit substances include tomatoes, apples, wasabi, oranges, pears, apricots, raspberries, blackberries, red currants, carrots, mustard, celery, leeks, cauliflower, or spinach. It is noted that dry foods containing . . In summary, the products according to the invention comprising legume pregelatinized starches have the following advantages: 1 Legume swelling starches have a more or less neutral flavor, which means that they have a mild flavor. This is of particular importance when used in combination with fruit substances that have a pleasant and easily suppressed flavor. 2 The fat content of legume starches is extremely low, which not only ensures good storage stability, but also requires the addition of stabilizers, such as phosphates, during roll drying, which reduces odor. This is unacceptable when using high-fat cereal starches to prevent 3 When using legume starches, the problem of texturing can be overcome by selecting starches that are chemically cross-linked and limited in their swelling properties, as in the known proposal (US Pat. No. 3,443,964). and No. 3,579,341) is not only unnecessary, but also adds other ingredients, such as microcrystalline cellulose, which can be declared as additives under the provisions of the Food Act. That is also unnecessary. However, if desired for a particular application, the use of such additives as well as flour or other starches is possible, and large variations in the process also do not require acceptance of disadvantages in the final product. It should be noted that 4. The pregelatinized starches of legumes and thus the dry foods of the invention have a true instant character, i.e. they exhibit significant swelling in cold aqueous liquids and therefore do not require e.g. starch sponges. Does not require heating to restore smoothly and quickly. The legume pregelatinized starch thus forming the characteristic component of the dry food product of the invention exhibits swelling properties similar to "normal" pregelatinized starch in cold water. 5. The ability of pregelatinized legume starch to develop a pulpy texture upon reconstitution can be increased by a commonly known conditioning process, i.e., heat treatment at a suitably selected water content; , when using the roll drying method, the roll drying is carried out so that the water content in the starch is the same as that required for the conditioning step when the film is removed from the roll. In so far as it is carried out, it can advantageously be carried out following the roll drying process itself. 6. By using legume starch, a uniform appearance can be obtained even if the proportion of added starch is very high. This is because, unlike most of the known processes mentioned above, the present invention not only makes it possible to separately produce the starch system imparting a pulpy texture, but also allows the starch to be combined with other ingredients, in particular It is also possible to produce specially formulated legume pregelatinized starches by roll drying together with fruit and vegetable parts. 7 In order to obtain a good pulpy structure, it is never necessary for legume pregelatinized starches to exhibit an amylose content of more than 50% (see US Pat. No. 3,650,770). As illustrated in the examples,
An amylose content of less than 40% is sufficient. Pulpy structural systems can only be properly described by sensory judgment, ie by essentially subjective parameters (appearance, mouthfeel, etc.). However, the examples and comparative tests below and which serve to illustrate the invention and its advantages demonstrate the particle size distribution (which should preferably range from 1 to 4 mm) and the shape of the particles (which In addition to the usual parameters such as (should be of partially homogeneous three-dimensionality), we note the following objective parameters intended to characterize products with a pulpy texture: Cooking residue given In the particle size distribution, the cooking residue provides a measure of stability under standardized cooking conditions and pulpy texture of the reconstituted dry food. It is determined as follows: After boiling 15 g of the product to be tested in 500 ml of water for the specified times (2 and 10 minutes, respectively), the sample is prepared with an aperture having a width of 500 μ. and the sieve residue is weighed and designated as "cooking residue" in g. Precipitate Precipitate provides a measure of the water absorption capacity or swelling properties of the system in question and is determined as follows: 20 g of the dry food to be tested are heated in 250 ml of water;
After boiling and then centrifuging for 3 minutes at an acceleration of 1400-4000 g, the clear phase is separated and the wet precipitate is weighed. The precipitate is expressed as a percentage (weight of precipitate based on the total weight of the sample). Room-temperature residue Room-temperature residue reflects the water absorption capacity or room-temperature swelling property after 5 minutes of reconstitution with tap water.
It is then measured as follows: 15 g of the dry food to be tested is mixed with 500 ml of cold water (room temperature).
After swelling for 5 minutes in the test tube, the sample is poured through a sieve with 500 micron wide openings and the sieve residue is weighed and expressed as "cold residue" in g. Example 1 1.65 kg of starch derived from glossy peas (amylose content approximately 34 w/w%) in 3.35 kg of water was prepared using a pair of roll dryers for 2 to 5 minutes.
Drying was carried out at a pearl heating steam pressure and a rotation speed of 1-3 rpm (corresponding to a film residence time of 10-30 seconds). The dried film was broken and passed through a sieve with openings having a width of 4 mm. The resulting legume pregelatinized starch was present in the form of "flakes". A mixture of these "legume pregelatinized starch flakes" and tomato powder in a ratio of 1:1, prepared at room temperature or under heat, gave a ready-to-eat food (tomato sauce) with an excellent pulpy texture. Even after being reconstituted under sterile conditions (45 minutes at 121° C.), the preparations obtained in this way (80 g each) still exhibited a highly viscous pulpy structure. Example 2 A mixture of 1.5 Kg of pea starch, 4.1 g of tomato pulp (36°Bx corresponding to 1.467 Kg D.S.), 2.2 Kg of water and 50 g of citric acid was roll dried and the conditions described in Example 1 crushed under. By reconstituting 20 g of the dried product obtained with 200 ml of boiling water, an instant product with an excellent pulpy texture is obtained, which is
It exhibited a much more uniform appearance compared to the dried product reconstituted using the same method as described in Example 1. In order to investigate whether the outstanding properties of this product of the invention are in fact primarily attributable to the use of legume starch, a dried product was prepared in a similar manner using potato starch. In order to improve their properties, these "control products" were subjected to different intensities of conditioning treatment (redrying) at the end of the roll drying process. The sensory properties and cooking residue values of the dried product according to the invention and the control product described above are shown in the table below:

[Table] It is clear not only from the sensory evaluation but also from the measurements in Table 1 that the products made from legume starch according to the invention are superior to the control products made from potato starch in terms of pulpy texture. It was clearly better than that. Example 3 Example 2 Using a roll drying operation based on the applicator roll principle instead of the pound principle
repeated. Thicker "flakes" were thus obtained, which had a beneficial effect on the mechanical stability of the flakes and the pulpy texture of the reconstituted product. Comparative Test 1 A "tomato sponge" was prepared from potato starch as described in Example 1 of German Patent No. 2938596. This "tomato sponge" and the product of Example 2 above were each cooked in water for 2 minutes at a concentration of 15 g/500 ml. As can be seen from the table, after a cooking time of 2 minutes both products exhibited comparable pulpy textures corresponding to the visual impression.

[Table] Very good performance
No. 2938596
Conventional technology using loop-like textures
Cheer
Example 2 (invention) 120 56 Similar pulp
shaped texture
-

Claims (1)

Claims: 1. Added starch and optionally further consistency- and/or structure-imparting ingredients and dried vegetable and/or fruit ingredients (fruit substances) imparting at least one taste and/or aroma. In dry foods that can be reconstituted by a cold or hot aqueous liquid to fruit sauces, soups, juices, compotes, confections, save ollies, vegetable-containing soups or snack meals of pulp-like structure, containing at least an added starch. The above-mentioned dry food product is characterized in that it consists of pregelatinized legume starch that is partially swellable at room temperature. 2 Pregelatinized starch of legumes is at most 50w/w%
The dry food according to claim 1, having an amylose content of . 3. At least 50% of added starch, preferably at least
70 and more preferably at least 85% w/w of legume pregelatinized starch. 4 The pregelatinized legume starch is preferably 70 w/w% pregelatinized starch obtained by roll drying an aqueous dispersion of one or more granular legume starches. Dry food according to any one of claims 1 to 3, containing the above, and more preferably at least 85% w/w. 5 Phaseolus as pregelatinized starch for legumes
vulgaris, Huaseolus mungo (Radiatous, Vigna radiata), Huaseolus
Chrysantheus, Phaseolus aconitihuorius, Phaseolus lunateis, Dolithios
Love Love, Dorithios Biflorus, Visia
Claims 1 to 4 containing starch of Huava L., Psophocarpus tetragonolobus, Sissel arietum, Kayanus kayan, Vigna unguiculata (sinensis), Pisum sativum L., and/or Len culinalis. Dry food listed in any of the above. 6. A dry food product according to any one of claims 1 to 5, wherein it contains from 2 to 98% added starch, based on the total weight. 7 Pregelatinized starch of legumes is 0.1 to 10 mm, preferably 0.15 to 8 mm, and more preferably
The dry food according to any one of claims 1 to 6, having a particle size of 0.2 to 6 mm. 8 At least a portion of the legume pregelatinized starch is present in at least one other product component, sorbently bound and/or preferably incorporated into the starch matrix. The dry food according to any one of claims 1 to 7, which comprises a fruit substance (pregelatinized starch of blended legumes). 9. At least 5, preferably at least 5 of the fruit substances
9. A dry food product as claimed in claim 8, wherein at least 20, and more preferably at least 50% w/w, is pregelatinized starch of legumes. 10 The pregelatinized starch of blended legumes is starch 10 or
95, preferably 25 to 80 and more preferably 35 to 65% w/w. 11. Dry food product according to claims 1 to 10, wherein the fruit material contained therein is at least partially in the form of fruit powder, freeze-dried fruit pulp and/or blended starch sponge. 12. Any of claims 1 to 11 containing tomatoes, apples, oranges, pears, apricots, raspberries, blackberries, red currants, carrots, wasabi, mustard, celeriac, leek, cauliflower, or spinach as fruit substances. Dried food described in Crab. 13 Pulp-like structure containing added starch and optionally further consistency- and/or structure-imparting ingredients and at least one taste- and/or aroma-imparting dried vegetable and/or fruit ingredient (fruit substance) Dry food that can be reconstituted by cold or hot aqueous liquids into fruit sauces, soups, juices, compotes, concassées, save ollies, vegetable-containing soups or snack meals, in which the added starch is at least partially room temperature. In producing the above dry food product consisting of pregelatinized swellable legume starch, the fruit material is combined with starch and optionally with flavoring agents, fillers and/or toughening agents and optionally with further thickening agents. In the method for producing a dry food product as described above, at least a part of the added starch is added at least in part before, during or after mixing with one or more other product ingredients. is at least partially converted into pregelatinized starch of legumes having a particle size of 0.1 to 10 mm under mild conditions by a pregelatinization method, and dried and then reduced in size if necessary. The method for producing the above-mentioned dried food, characterized in that the dried legume starch is dried legume starch. 14. The method according to claim 13, wherein the pregelatinization is carried out by roll drying. 15 Claim 13 or 14, wherein the pregelatinized starch of legumes is subjected to heat treatment after drying.
The method described in section.